oakey 57 Posted October 2, 2014 Report Share Posted October 2, 2014 Just had a venison stew and i found it a bit strong in taste . I have got some coming this season off a mate and wondered if i could do anything with it like maybe soak it over night in salt water as i do with rabbit ? Quote Link to post Share on other sites
socks 32,253 Posted October 2, 2014 Report Share Posted October 2, 2014 What meat was it ... Oh and don't say deer ........ Quote Link to post Share on other sites
oakey 57 Posted October 2, 2014 Author Report Share Posted October 2, 2014 What meat was it ... Oh and don't say deer ........ Dont know it just said venison bought it from the butcher diced in a vacuum pack . I have had venison once before roasted that was red deer very nice Quote Link to post Share on other sites
socks 32,253 Posted October 2, 2014 Report Share Posted October 2, 2014 They all taste very different mate so they all need a different way of cooking ...... Quote Link to post Share on other sites
scotty38 14 Posted October 2, 2014 Report Share Posted October 2, 2014 Just had a bloke down the pub offer me 8 legs of venison for £100, do you reckon that's too dear? 2 Quote Link to post Share on other sites
block end 242 Posted October 2, 2014 Report Share Posted October 2, 2014 Just had a bloke down the pub offer me 8 legs of venison for £100, do you reckon that's too dear?just bought a blind one so ive no eye dear 2 Quote Link to post Share on other sites
Waz 4,199 Posted October 2, 2014 Report Share Posted October 2, 2014 Eat mainly roe stew, even if its spot on when 1st cooked, always even better when reheated. Quote Link to post Share on other sites
poacherman 353 Posted October 12, 2015 Report Share Posted October 12, 2015 Add a can a guinness to it or half a can, takes the strong taste away Quote Link to post Share on other sites
lurchers 2,595 Posted October 12, 2015 Report Share Posted October 12, 2015 We make game pies,venison,duck,rabbit,hare,woodpigeon,pheasant,duck all goes in the slow cooker from tea time to the next dinner time.done in red wine to use as your gravy mate.try mixing different meats together it might calm it down for you.atb Quote Link to post Share on other sites
Accip74 7,112 Posted October 13, 2015 Report Share Posted October 13, 2015 Strong flavour is what it's all about for me..........chickens a safe option :-) Quote Link to post Share on other sites
Gaz_1989 9,539 Posted October 14, 2015 Report Share Posted October 14, 2015 I enjoy a nice game stew. As said by "lurchers" try mixing meats. I love venison, rabbit and pheasant. Chuck in some kidney if you fancy. It's a favourite of mine so it goes in. Usually pigs kidney but my daughter loves rabbit kidney (novelty more than anything) so if I get half a dozen rabbits or more I will remove the kidneys and keep them in a separate bag for stews. Whack it all in the slow cooker with plenty of stock and a good drink of red wine. Fry up some onion, garlic and chopped streaky bacon if you fancy. Fry it up in plenty of butter until golden brown and add to the pot. Mmmmm my mouth is watering now. Slow cooker is coming out today. 2 Quote Link to post Share on other sites
nothernlite 18,017 Posted October 14, 2015 Report Share Posted October 14, 2015 Nice this year's roe braised in with a gigot chop hard to beat melts in your mouth Quote Link to post Share on other sites
Accip74 7,112 Posted October 14, 2015 Report Share Posted October 14, 2015 Get some juniper berries in there & finish it with some red current jelly.........that will take the edge off the gamey flavour Quote Link to post Share on other sites
greenshank1 406 Posted October 14, 2015 Report Share Posted October 14, 2015 Make your own rowan berry jelly to go with it , it's the best. You can also add bacon to give it extra fat and dark chocolate about a half hour before its done. Enjoy. 1 Quote Link to post Share on other sites
lurchers 2,595 Posted October 14, 2015 Report Share Posted October 14, 2015 I enjoy a nice game stew. As said by "lurchers" try mixing meats. I love venison, rabbit and pheasant. Chuck in some kidney if you fancy. It's a favourite of mine so it goes in. Usually pigs kidney but my daughter loves rabbit kidney (novelty more than anything) so if I get half a dozen rabbits or more I will remove the kidneys and keep them in a separate bag for stews. Whack it all in the slow cooker with plenty of stock and a good drink of red wine. Fry up some onion, garlic and chopped streaky bacon if you fancy. Fry it up in plenty of butter until golden brown and add to the pot. Mmmmm my mouth is watering now. Slow cooker is coming out today. Yav made me hungry now after reading that lol Quote Link to post Share on other sites
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